Hoʻohana i ka glucose

Glucomannanhoʻohana:
Moisturizer, mānoanoa, stabilizer, gelling agent, film-forming agent, emulsifier

1. Paʻa wai
Hiki ke hoʻoheheʻe ʻia ʻo Konjac glucomannan i loko o ke anuanu a me ka wai wela, a hiki i kona lawe ʻana i ka wai i 100-200 mau manawa. He ʻano maʻamau ʻo ka sol, ʻo ia hoʻi, ke emi nei ka viscosity i ʻike ʻia me ka piʻi ʻana o ka nui o ka shear rate. He wai pseudoplastic maʻamau, no laila pono e hoʻomalu pono ʻia nā kūlana ana i ke ana ʻana i ka viscosity.

2. Mānoanoa
Loaʻa i ka Konjac glucomannan nā waiwai mānoanoa ma muli o kona kaumaha molekala nui, ikaika hydration a me nā waiwai ʻole. ʻO ka viscosity o kahi 1% concentration glucomannan aqueous solution hiki i 5000-40000 mpa, ʻo ia ka viscosity kiʻekiʻe loa ma waena o nā mānoanoa maoli. Loaʻa i ka Konjac glucomannan ka hiki ke mālama i kahi ʻano paʻa paʻa a maʻemaʻe ma hope o ka hoʻomehana ʻana. Ua mānoanoa nā mea ʻē aʻe. ʻAʻole hōʻike ka luna i ka mana like.

2. Mānoanoa
Loaʻa i ka Konjac glucomannan nā waiwai mānoanoa ma muli o kona kaumaha molekala nui, ikaika hydration a me nā waiwai ʻole. ʻO ka viscosity o kahi 1% concentration glucomannan aqueous solution hiki i 5000-40000 mpa, ʻo ia ka viscosity kiʻekiʻe loa ma waena o nā mānoanoa maoli. Loaʻa i ka Konjac glucomannan ka hiki ke mālama i kahi ʻano paʻa paʻa a maʻemaʻe ma hope o ka hoʻomehana ʻana. Ua mānoanoa nā mea ʻē aʻe. ʻAʻole hōʻike ka luna i ka mana like.

3. Paʻa
Ke hoʻohālikelike ʻia me nā mea mānoanoa e like me ka xanthan gum, guar gum, a me ka ʻūhini ʻulaʻula ʻulaʻula, ʻaʻole ionic ka konjac glucomannan, no laila ua liʻiliʻi loa ka paʻakai i ka ʻōnaehana. Hāʻule ka pH ma lalo o 3.5 ma ka lumi wela a paʻa mau. ʻO ka hoʻohana ʻana i ka konjac glucomannan ma kahi o ka ʻūhini ʻulaʻula ʻulaʻula i loko o nā huahana waiu e like me ka ice cream a me nā huahana waiū hiki ke hoʻomalu i ka ulu ʻana o nā kristal hau a hoʻopaʻa i ko lākou maikaʻi.

4. ʻO ka maikaʻi
Loaʻa iā Konjac glucomannan nā waiwai gel kū hoʻokahi. E hoʻohui i kahi liʻiliʻi o ka alkali i ka konjac sol me ka manaʻo o 2% -3%, e hoʻomehana iā ia i loko o ka wai ʻauʻau a hiki i 85 ° C a e kū no kahi o ʻelua mau hola, e hana ia i kahi gel elastic, paʻa. Hiki ke hoʻohana ʻia ka gel hiki ʻole ke hoʻololi ʻia, me ka hoʻohana ʻana i kāna mau waiwai gel thermally irreversible, e hana i nā ʻano meaʻai like ʻole, e like me ka keke konjac, noodles, meaʻai bionic, meaʻai meaʻai, etc.

5. Waiwai hana kiʻiʻoniʻoni
Inā he konjac glucomannan pono'ī a i hui pū ʻia me nā colloids ʻē aʻe (e like me Kappa carrageenan), hōʻike ia i nā waiwai hana kiʻiʻoniʻoni maikaʻi loa.

6. ʻO ka hopena synergistic me nā colloid hydrophilic ʻē aʻe
Aia kahi hopena synergistic maopopo ma waena o konjac glucomannan a me Kappa carrageenan. Ma hope o ka hoʻomehana ʻia ʻana o nā mea ʻelua a maʻalili, hiki iā lākou ke hana i nā gels me nā brittleness ʻokoʻa a me ka elasticity. I ka 4: 6 a i ʻole 4.5: 5.5 ka ratio, hiki i ka ikaika o ka gel i ka waiwai kiʻekiʻe. Loaʻa i ka Konjac glucomannan nā hopena synergistic maikaʻi me ka xanthan gum, guar gum, ʻūhini ʻulaʻula ʻulaʻula, gellan gum a me nā colloids ʻē aʻe.